Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.

– RIP

Hisako Roberts, co-founder of the Salt Lick passed away last week at the age of 104. Her son and Salt Lick owner, Scott Roberts, shared this story about her in his book: https://t.co/tslzHwwyxM